This risotto dish is best suited for the end of summer when the tomatoes and corn are at their best. Using milk in the risotto dish gives it a lovely richness and creaminess.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat.

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  • Melt the butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed.

  • Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.

  • The risotto should take 18 to 20 minutes of cooking all together. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.

Nutrition Facts

385 calories; protein 13.4g 27% DV; carbohydrates 55.7g 18% DV; fat 11.8g 18% DV; cholesterol 33.8mg 11% DV; sodium 550.7mg 22% DV. Full Nutrition
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Reviews (118)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/20/2005
I wonder why some people said it has no flavor? I suspect that they may not have used fresh basil. I did use chiken broth instead of water and added a little extra garlic which I always do and it was smooth and creamy. Not spicy but everything doesn't have to be! Read More
(38)

Most helpful critical review

Rating: 3 stars
07/19/2005
This was good and I felt that it was flavorful. I used fresh tomatoes frozen corn and extra basil. I also increased the parmesan cheese from 1/2 cup to 1 whole cup. Very good but was a little time consuming having to keep stirring and waiting for the liquid to absorb Read More
(8)
176 Ratings
  • 5 star values: 108
  • 4 star values: 48
  • 3 star values: 16
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
03/20/2005
I wonder why some people said it has no flavor? I suspect that they may not have used fresh basil. I did use chiken broth instead of water and added a little extra garlic which I always do and it was smooth and creamy. Not spicy but everything doesn't have to be! Read More
(38)
Rating: 5 stars
11/07/2003
I added chicken broth instead of the water and eliminated the salt. I also added some shrimp and it was great. Very simple to make. The milk adds a creamy flavor and texture. I will definately make this again. Read More
(32)
Rating: 5 stars
11/13/2005
FABULOUS! Everyone who I've made it for LOVES it. I add much more tomatoes and a bit more corn so everyone has a bite of vegetables. I also add more sliced basil to the final product. Read More
(28)
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Rating: 5 stars
09/19/2005
As suggested I made this w/ fresh corn tomatoes and basil. VERY tasty! I'd do about 1/2 cup less water but otherwise this was wonderful. Thanks for the recipe! Read More
(16)
Rating: 4 stars
05/29/2006
This was pretty good! I used frozen corn but a fresh tomato and it turned out well. I only gave it four because I have had mushroom risotto that is better but this is a nice alternative. Read More
(11)
Rating: 5 stars
07/09/2003
Great taste easy to make and like an Italian restaurant does not reheat well as a leftover. Read More
(10)
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Rating: 5 stars
07/09/2003
It looks kinda sloppy but oh! it is delicious! Incredibly rich and creamy even without the 1/2 cup of parmesan cheese Read More
(8)
Rating: 3 stars
07/19/2005
This was good and I felt that it was flavorful. I used fresh tomatoes frozen corn and extra basil. I also increased the parmesan cheese from 1/2 cup to 1 whole cup. Very good but was a little time consuming having to keep stirring and waiting for the liquid to absorb Read More
(8)
Rating: 1 stars
11/17/2003
Cream of Wheat has more taste than this concoction. Read More
(6)
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